Back in the dark ages when the hubby and I first started dating sushi was just starting to be a “thing.” I was not as adventurous an eater back then so I would only get California Rolls. As time went on I branched out and now I enjoy a much broader array of sushi and sashimi choices. One of my favorites remains Tamago – the sweetened egg omelette. It is relatively easy to make sushi at home but here in Montana it’s not quite as easy to come up with the high quality raw fish. To help me deal with my sushi cravings when I can’t get out I make a rice recipe that I like to call sushi salad. Sometimes I add seafood and other times I just eat it with the sweetened egg. No matter how I make it, we both enjoy it.
All Amazon purchase links are affiliate links which means if you buy anything through them I will receive a small commission (at no additional charge to you)
Sushi Salad Rice Recipe
serves 2
2 cups prepared sushi rice (recipe below)
6 scallops or shrimp or crabmeat if desired
1 avocado
sweetened omelet (recipe below)
1 carrot
quick pickled ginger (recipe below) or purchased pickled ginger
salt to taste
sheet of nori if desired
Prepared Sushi Rice
2 cups sushi rice, well rinsed
3 1/4 cups water (I’m at 3,000ft and it seems I use less water to make rice at this altitude – use what works for you)
pinch of salt
3 TBS rice vinegar
Sweetened Omelette
3 eggs
1 TBS granulated sugar
healthy pinch of salt
1 tsp butter
Quick Pickled Ginger
1 knob fresh ginger
2 TBS rice vinegar
1 TBS granulated sugar
Do not be freaked by all of the steps. Once you have all of your ducks in a row it comes together really easily.
Make the sushi rice:
- Be sure you rinse the rice really well.
- Add the rinsed rice to the water in a heavy bottomed pot. Add the pinch of salt.
- Cook until the rice is just tender.
- Remove the rice to a pan and spread out. Sprinkle the rice vinegar over the rice and mix.
- Taste and add more salt or vinegar if needed.
- Cover the rice with a damp towel and set aside.
It’s also very easy to make sushi rice in an instant pot: just add 2 cups of well rinsed sushi rice and two cups of water with a healthy pinch of salt to the pot. Set for white rice. Then follow the directions above to continue.
Make the quick pickled ginger:
- Grate the knob of ginger into a bowl.
- In a small saucepan mix the sugar and rice vinegar with the pinch of salt. Heat until the sugar dissolves.
- Pour the mixture over the grated ginger and set aside.
- Or use pickled ginger from a jar
Make the Sweetened Omelette:
- Mix the eggs, sugar and salt with a fork.
- Heat a small fry pan or omelette pan over med-high heat.
- When hot add the butter. Add the eggs and heat until just cooked through.
- Turn out onto a cutting board and cut into small squares. Set aside.
Cook the scallops:
- Make sure the scallops, if formerly frozen are thawed and dried.
- Salt them on both sides.
- Heat a fry pan over med-high heat and when hot add about 1 tsp canola oil.
- Heat on each side about 2 minutes or until the scallops are just cooked through.
- Cut each scallop into 4 – 6 pieces. Set aside.
Make the Sushi Salad
- Cut the avocado in half. Remove the pit. While still in the skin carefully slice lengthwise and crosswise with a knife. Scoop out chunks with a spoon. Set side.
- Peel the carrot. Cut the carrot with the peeler into strips. Set aside.
- Take two cups of the prepared sushi rice and add it to a large bowl.
- Add the cut up scallops, the pieces of omelet, and the avocado. Stir gently to mix. Add the carrot pieces.
- Serve with the quick pickled ginger on top. If desired cut a sheet of nori into strips and sprinkle on top of the sushi salad
- When you eat the salad just stir the ginger and nori if using throughout the salad.
How Was the Sushi Salad Rice Recipe?
We both enjoy different permutations of this salad whenever I can get ripe avocados. While I noted that I enjoy this salad without the seafood, it is just not as good without the avocado. To me, it is a vital ingredient.
I am a big fan of rice salads and make them quite frequently. They are a great way to use up leftover rice – whether sushi or regular. Some of my favorite recipes include Cherry Pistachio Rice Salad with Langostines and Grilled Shrimp and Pineapple Rice Salad.
Sushi Salad – Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Main Dish Salad
- Method: stove top
- Cuisine: Japanese American
Description
A delicious, deconstructed sushi roll in salad form or, if not all mixed up a poke bowl!
Ingredients
- 2 cups prepared sushi rice (recipe below)
- 6 scallops or shrimp or crabmeat if desired
- 1 avocado
- sweetened omelet (recipe below)
- 1 carrot
- quick pickled ginger (recipe below)
- salt to taste
Prepared Sushi Rice
- 2 cups sushi rice, well rinsed
- 3 1/4 cups water (I’m at 3,000ft and it seems I use less water to make rice at this altitude – use what works for you)
- pinch of salt
- 3 TBS rice vinegar
Sweetened Omelet
- 3 eggs
- 1 TBS granulated sugar
- healthy pinch of salt
- 1 tsp butter
Quick Pickled Ginger
- 1 knob fresh ginger
- 2 TBS rice vinegar
- 1 TBS granulated sugar
Instructions
Make the sushi rice:
- Be sure you rinse the rice really well. Add the rinsed rice to the water in a heavy bottomed pot.
- Add the pinch of salt. Cook until the rice is just tender.
- Remove the rice to a pan and spread out.
- Sprinkle the rice vinegar over the rice and mix. Taste and add more salt or vinegar if needed.
- Cover the rice with a damp towel and set aside.
Make the quick pickled ginger:
- Grate the knob of ginger into a bowl.
- In a small saucepan mix the sugar and rice vinegar with the pinch of salt. Heat until the sugar dissolves.
- Pour the mixture over the grated ginger and set aside.
Make the Sweetened Omelette:
- Mix the eggs, sugar and salt with a fork.
- Heat a small fry pan or omelette pan over med-high heat. When hot add the butter. Add the eggs and heat until just cooked through.
- Turn out onto a cutting board and cut into small squares. Set aside.
- Cook the scallops
- Make sure the scallops, if formerly frozen are thawed and dried. Salt them on both sides. Heat a fry pan over med-high heat and when hot add about 1 tsp canola oil. Heat on each side about 2 minutes or until the scallops are just cooked through. Cut each scallop into 4 – 6 pieces. Set aside.
- Cut the avocado in half. Remove the pit. While still in the skin carefully slice lengthwise and crosswise with a knife. Scoop out chunks with a spoon. Set side.
- Peel the carrot. Cut the carrot with the peeler into strips. Set aside.
- Take two cups of the prepared sushi rice and add it to a large bowl. Add the cut up scallops, the pieces of omelet, and the avocado. Stir gently to mix. Add the carrot pieces.
- Serve with the quick pickled ginger on top. When you eat the salad just stir the ginger throughout the salad.
Notes
It’s also very easy to make sushi rice in an instant pot: just add 2 cups of well rinsed sushi rice and two cups of water with a healthy pinch of salt to the pot. Set for white rice. Then follow the directions above to continue.
Prep time includes time to rinse the sushi rice
Keywords: sushi salad, poke bowl, tamago
